After the motherlode find of puffballs, I decided to make some soup out of some of it. My gosh, it’s good. It’s not a heavy mushroom flavour but does make a thick light tasting soup. I don’t like a lot of salt in my soup so for those who do, add more.
Ingredients:
- About 3 tbsp. olive oil
- 6 c. packed mushroom (puffball) in about 3/4″ cubes
- 2 medium thinly sliced onions (about 2.5″ diameter)
- 1 tsp. garlic powder
- 1 tbsp. dried oregano (I crush it to release more flavour)
- 1/2 tsp. ground thyme
- 1 tbsp. marjoram (optional)
- 1/4 c. flour
- 6 c. chicken broth
- 1 c. 3% milk
- Salt to taste (about 3/4 tsp., more if you like salty soup)
- Pepper (about 1/2 tsp.)
Preparation:
- In a dutch oven, sautée onion and mushroom with the olive oil over medium heat
- Once the water has evaporated from them (about 15 minutes), sprinkle flour on the mushroom mix and stir well to coat
- Slowly add broth, continuously stirring (the goal is to thicken the mixture)
- Add salt and pepper
- Once all broth has been added, let simmer for 5 minutes. Some pieces of mushroom can be removed and set aside if you like chunks of mushroom in your soup
- Let cool and use an immersion blender to purée the mixture. It will be very thick
- Add the milk and turn off the stove. If you find it too thick, you can cut it with water some. Add you mushroom pieces if you had set any aside